Citation Impact
Citing Papers
A taxonomic note on the genus Lactobacillus: Description of 23 novel genera, emended description of the genus Lactobacillus Beijerinck 1901, and union of Lactobacillaceae and Leuconostocaceae
2020 Standout
Sustainable and Bio-Based Food Packaging: A Review on Past and Current Design Innovations
2023 Standout
Film formation and deposition methods of edible coating on food products: A review
2020 Standout
Active and intelligent packaging systems for a modern society
2014
Effect of proteolysis index level on instrumental adhesiveness, free amino acids content and volatile compounds profile of dry-cured ham
2018
Current research in meat color
2005 Standout
Influence of calcium on white efflorescence formation on dry fermented sausages with co-extruded alginate casings
2020
Combined effect of natural antioxidants and antimicrobial compounds during refrigerated storage of nitrite-free frankfurter-type sausage
2018
Volatile compounds in Spanish dry-fermented sausage ‘salchichón’ subjected to high pressure processing. Effect of the packaging material
2009
Effects of edible chitosan coating on Harbin red sausage storage stability at room temperature
2019
Essential oils from aromatic herbs as antimicrobial agents
2011 Standout
Applications of ultrasound in food technology: Processing, preservation and extraction
2010 Standout
High intensity ultrasound effects on meat brining
2007
Effect of different fat level on microwave cooking properties of goat meat patties
2011
Smart packaging systems for food applications: a review
2015 Standout
Changes on physico-chemical, textural, lipolysis and volatile compounds during the manufacture of dry-cured foal “cecina”
2013
Ultrasound assisted extraction of food and natural products. Mechanisms, techniques, combinations, protocols and applications. A review
2016 Standout
Polyphasic characterization of two novel Lactobacillus spp. isolated from blown salami packages: Description of Lactobacillus halodurans sp. nov. and Lactobacillus salsicarnum sp. nov.
2019
Characterization of Volatile Compounds of Dry-Cured Meat Products Using HS-SPME-GC/MS Technique
2019
Microwave food processing—A review
2013 Standout
Active Packaging Applications for Food
2017
Improving Protein Expression, Stability, and Function with ProteinMPNN
2024 StandoutNobel
Edible and active films and coatings as carriers of natural antioxidants for lipid food
2017
Biochemical, Oxidative, and Lipolytic Changes during Vacuum-Packed Storage of Dry-Cured Loin: Effect of Chestnuts Intake by Celta Pigs
2018
Lipid oxidation in meat: mechanisms and protective factors – a review
2018
Effect of absorbent pads containing oregano essential oil on the shelf life extension of overwrap packed chicken drumsticks stored at four degrees Celsius
2009
Lactic acid bacteria as functional starter cultures for the food fermentation industry
2003 Standout
Competitiveness and bacteriocin production of Enterococci in the production of Spanish-style dry fermented sausages
2000
Recent Developments in Smart Food Packaging Focused on Biobased and Biodegradable Polymers
2021
On-line application of near infrared (NIR) spectroscopy in food production
2015
Comprehensive review on application of edible film on meat and meat products: An eco-friendly approach
2015 Standout
Social media data analytics to improve supply chain management in food industries
2017
NIR spectrophotometry with integrated beam splitter as a process analytical technology for meat composition analysis
2016
A systematic literature review on machine learning applications for sustainable agriculture supply chain performance
2020 Standout
Chitosan for food packaging: Recent advances in active and intelligent films
2021 Standout
Optimization of instrumental colour analysis in dry-cured ham
2003
Incorporation of Essential Oils and Nanoparticles in Pullulan Films to Control Foodborne Pathogens on Meat and Poultry Products
2014
Improving the Aromatic Profile of Plant-Based Meat Alternatives: Effect of Myoglobin Addition on Volatiles
2022
Use of twitter data for waste minimisation in beef supply chain
2016
A Comprehensive Review on Lipid Oxidation in Meat and Meat Products
2019 Standout
Advances in research and development of bioplastic for food packaging
2018
Influence of high intensity ultrasound application on mass transport, microstructure and textural properties of pork meat (Longissimus dorsi) brined at different NaCl concentrations
2013
Supply chain management 4.0: a literature review and research framework
2020 Standout
Desorption isotherms for cooked and cured beef and pork
2002
Preparation and characteristics of a multifunctional dust suppressant with agglomeration and wettability performance used in coal mine
2018
IoT, Big Data, and Artificial Intelligence in Agriculture and Food Industry
2020 Standout
Moisture Sorption Isotherm Characteristics of Food Products: A Review
2002 Standout
Molecular analysis of sourdough reveals Lactobacillus mindensis sp. nov.
2003
Human factors analysis of major coal mine accidents in China based on the HFACS-CM model and AHP method
2018 Standout
Understanding big data analytics capabilities in supply chain management: Unravelling the issues, challenges and implications for practice
2017 Standout
Works of J. Arnau being referenced
The precipitation of phosphates in meat products
1998
Descriptive Sensory Analysis of Meat from Broilers Fed Diets Containing Vitamin E or β-Carotene as Antioxidants and Different Supplemental Fats
2001
Technological and sensorial evaluation of Lactobacillus strains as starter cultures in fermented sausages
1996
High pressure and freezing temperature effect on quality and microbial inactivation of cured pork carpaccio
2011
The influence of meat pH on mechanical and sensory textural properties of dry-cured ham
1999
Profiles of water content, water activity and texture in crusted dry-cured loin and in non-crusted dry-cured loin
2004
High pressure applied to frozen ham at different process stages. 1. Effect on the final physicochemical parameters and on the antioxidant and proteolytic enzyme activities of dry-cured ham
2006
Volatile profile and microbiological characterization of hollow defect in dry-cured ham
2010
Feasibility of near-infrared spectroscopy to predict aw and moisture and NaCl contents of fermented pork sausages
2010
Microwave Heating of Cooked Pork Patties as a Function of Fat Content
2007
Effect of pH24, NaCl content and proteolysis index on the relationship between water content and texture parameters in biceps femoris and semimembranosus muscles in dry-cured ham
2005
Carnimonas nigrificans gen. nov., sp. nov., a bacterial causative agent for black spot formation on cured meat products
1998
NaCl content and temperature effects on moisture diffusivity in the Gluteus medius muscle of pork ham
2002
Relationship between water content, NaCl content, pH and texture parameters in dry-cured muscles
2005
The effect of sodium chloride content and temperature on pork meat isotherms
2000
Effect of aging time in vacuum on tenderness, and color and lipid stability of beef from mature cows during display in high oxygen atmosphere package
2013
Effects of acerola fruit extract on sensory and shelf-life of salted beef patties from grinds differing in fatty acid composition
2014
The Composition of White Film and White Crystals Found in Dry-Cured Hams
1996
Development of biodegradable films with antioxidant properties based on polyesters containing α-tocopherol and olive leaf extract for food packaging applications
2014
The effects of freezing, meat pH and storage temperature on the formation of white film and tyrosine crystals in dry‐cured hams
1994
Analysis of SPME or SBSE extracted volatile compounds from cooked cured pork ham differing in intramuscular fat profiles
2014
Physical properties of sodium alginate solutions and edible wet calcium alginate coatings
2015
Non-destructive estimation of moisture, water activity and NaCl at ham surface during resting and drying using NIR spectroscopy
2011
Physical and chemical changes in different zones of normal and PSE dry cured ham during processing
1995
Active packaging containing nisin and high pressure processing as post-processing listericidal treatments for convenience fermented sausages
2012
Colour modification in a cured meat model dried by Quick-Dry-Slice process® and high pressure processed as a function of NaCl, KCl, K-lactate and water contents
2011